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Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Friday, August 14, 2015

Preserving Peppers

Preserving Peppers

Peppers have grown in popularity in recent years. Native to
the Americas, most varieties belong to the belong to the Capsicum annuum species.Peppers range in pungency from the sweet bell
to the fiery habanero.The chemical
substance that makes some peppers hot is capsaicin.

It is a common misconception that the hotter the pepper, the
acidic it is. The hotness of a pepper depends on the amount of capsaicin it
contains and not the level of acidity. All
peppers are classified as low-acid foods and have a pH of 4.8 to 6.0 depending
on maturity and variety.

To store fresh peppers, the ideal storage temperature is 45
degrees F, but they will last about one week in a typical home refrigerator
(which should be kept at 40 degrees F.) Fresh, whole peppers will last longer
if they are kept dry.

Like most fruits and vegetables, peppers should be washed
just prior to consuming or preserving.To wash, rinse well under clean, cold water, gently rubbing to remove
dirt or soil.Cut or chop on a clean
surface using a clean knife.Any cut
fruits and vegetables should be stored in the refrigerator if not used within
two hours.

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Testing Pressure Canner Gauges

Brown County UW-Extension office tests pressure canner dial gauges at no cost. Please call for an appointment (920.391.4651) or leave off the pressure canner lid at the Brown County UW-Extension office, room 107, 1150 Bellevue Street, Green Bay, WI 54302 and you will be contacted when gauge has been tested.